Two calculations you can use at the counter
Current rise (%) = ((current reading − starting reading) ÷ starting reading) × 100.
Target mark = starting reading × (1 + target rise ÷ 100).
The first calculation answers “How far has it risen?” The second answers “Where should I put the band?” For the second one, enter 50 for a 50% rise, so the multiplier is 1.50.
| Starting reading | What you know | Result |
|---|---|---|
| 400 mL | Current reading is 600 mL | 50% rise |
| 20 mm in a straight-sided jar | Current reading is 32 mm | 60% rise |
| 320 mL | Target rise is 35% | 432 mL target mark |
A 50% rise leaves you with one and a half times the starting amount. Doubling is a 100% rise. A reading below the starting mark gives a negative result. Check whether the dough settled, fell, or was measured differently before drawing a conclusion.
Get a baseline that means something
Once the dough is mixed, follow the starting point used by your recipe and note when you marked it. Use a visible band or write down the volume in a marked tub. View it from the same angle each time. A domed surface can make the reading approximate. Choose a consistent way to read the level and note a range if the dough is uneven. [1]
If the first mark went on after a long rest or a fold, the percentage describes the change after that mark. You can still use it to compare bakes with the same baseline. If a chart starts from mixing, an after-fold measurement should be labelled as a different comparison. If the starting reading is zero or missing, put down the current observation and start a fresh record at the next suitable point. A percent change requires a positive baseline.
When height works and when to use volume
| Container | Best reading |
|---|---|
| Straight sides and a flat base | Use the height from the base or the marked volume. |
| Tapered walls with volume marks | Use the volume markings. The height changes at a different rate from the volume. |
| Rounded bowl with no markings | Move the dough to a suitable container at the recipe’s starting point, or use the recipe’s other observations. |
Height is a useful stand-in for volume where the inside cross-section stays constant. An aliquot jar has its own starting height. Keep the jar’s percentage separate from the reading for the full dough, especially when the two are at different temperatures. [1] [2]
Crispy Crust’s planned bake log would keep the starting mark, later readings and temperature against the same recipe stage. That would help you compare two bakes without having to remember whether you measured from mixing or after the folds.
Use the dough rise calculator to convert your own starting measurement and recipe target into a mark.